Preheat oven to 425 degrees and line an insulated baking sheet with aluminum foil.

Wash the squash and slice in half vertically and scoop out the seeds with an ice cream scoop. Slice into 1/4-inch sections.

Toss the squash with half of the onions, and full amounts of the oil, vinegar, salt and pepper making sure that there is just enough oil to coat. Place the squash in a single-layer on the prepared baking sheets and roast for about 30 mins, turning them over halfway through. The squash should be fully cooked and lightly browned on each side.

Arrange arugula on a plate. Add remaining sliced onions and additional sprinkle salt, pepper, and balsamic to taste. Top with hot squash.

Roast the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.

Once the beets have cooked to your desired tenderness (poke them with a fork or taste a few slices), take them out of the oven and in a pan on medium-high heat, quickly fry them with about a ½ ounce of balsamic, cooking until evaporated.

Once you have finished frying the beets, slice up your bread, butter each side, lay down some arugula, a little bit of marscapone or goat cheese, then your beets and some more cheese.